Easy Oven Roasted Kalua Pork

Kalua pork is a staple Hawaiian food, bringing the deep, smoky flavor of a traditional underground oven (imu) to the modern kitchen. While authentic kalua pig is slow-roasted in an underground pit lined with banana leaves and lava rock, this kalua pork recipe delivers the same full-apart tender texture and juicy pork taste using a slow cooker or dutch oven. Whether you’re making it for a family gathering, a Hawaiian luau, or just because you crave a plate of authentic kalua pork, this recipe guarantees delicious results with minimal effort.

Step-by-Step Instructions for Oven Roasted Kalua Pork

1. Preheat your oven to 225 degrees
2. In a cast iron dutch oven pot, pour in the 2 tbsp olive oil and place on the stove over medium-high heat.
3. Remove the pork from the packaging and pat it dry with a paper towel.
4. Place the pork into the hot cast iron and let it simmer and brown. Turn the meat over and repeat to brown both sides.
5. Make sure the pork is sitting in your pot, fat side down. Pour the liquid smoke over the top, then sprinkle the Hawaiian sea salt all over the meat.
6. Place the lid on the dutch oven pot and place it in your oven.
7. Bake for 6-8 hours (until the meat reached 195-200 degrees internal temperature)
8. Remove and allow it to rest for 15 minutes before shredding. I love to use meat-shredder claws.
9. Strain all the drippings through a fine mesh sieve and mix it all back into the shredded meat.
10. Enjoy!

Getting the Smoky Flavor Without an Underground Oven

If you feel like your meat lacks a smoky flavor, you can increase the hickory liquid smoke in the recipe, or you can also follow this same recipe but cook it on your smoker. Cooking with wood chips or pellets on a smoker will increase that smoky flavor.

However, some find the liquid smoke overpowering or too artificial, so they want to use it sparingly. If this is how you feel about liquid smoke, you could check around your local stores for banana leaves and wrap the meat in that instead. Another option is adding smoked paprika to your Hawaiian sea salt seasoning.

Seasoning Pork Correctly

If you don’t feel like kalua pork recipes taste like the real thing from Hawaii at home, this is often due to not having enough Hawaiian sea salt or if the cooking method doesn’t mimic imu-style roasting (low and slow). Increasing the amount of time at low heat and using coarse Hawaiian sea salt can help bring out the authentic flavors.

On that same note, if there is not enough seasoning- traditionally, the pork is cooked with only Hawaiian salt- adding more salt to your taste preferences is always a good option. Do so carefully, though, because it’s easy for your pork to turn out too salty. Remember Hawaiian salt is more potent than your typical table salt. Start with 2 tbsp and adjust as you shred the meat is the safest bet.

Achieving Tender Pork

Nobody wants dry or tough meat; this is usually caused by cooking on too high of heat or too little cooking time. Cooking at low heat for at least 8 hours, breaking down the connective tissue, ensures the pork becomes fork tender and easy to shred.

The slow cooking process also ensures that the fat side is fully rendered. If it does not, you are left with some chewy textures. Plus, the fat side helps baste the meat with pork drippings as it melts down, keeping it moist and not letting it dry.

Oven, Slow Cooker, Instant Pot or Smoker?

I prefer the oven when making kalua pork because its the simplest with the best results. Unlike a slow cooker or instant pot, the stove provides surround heat, where the heat is focused on the bottom of the appliance. But you can use any of these options. The second best is a smoker; it takes a bit more effort but provides a delicious smoky flavor that cannot be replicated anywhere else.

Serving Suggestions

This pork is great on a Hawaiian plate lunch with macaroni salad, coconut sticky rice, and a large glass of POG juice. Try serving it in BBQ pork sandwiches with Hawaiian sweet rolls or making kalua pork tacos topped with pineapple salsa for a modern twist.

You can serve crispy kalua pork tacos or nachos if you have any leftover meat. The best way to prepare this is to spread the shredded pork onto a baking sheet and broil it for 2-5 minutes until crispy.

Other delicious leftover ideas are kalua pork fried rice, which involves blending shredded pork with soy sauce, eggs, vegetables, and white rice, or kalua pork pizza in a fire-oven pizza oven.

Storage Tips

Leftovers should be stored in an airtight container in the fridge for up to 4 days. You can also freeze this meat in ziplock bags for easy meal prep.

Kalua pork freezes exceptionally well, making it perfect for meal prep or saving leftovers for later. Store portions in ziplock bags or an airtight container, removing as much air as possible to prevent freezer burn.

For best results, consume within 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove top over medium heat or in a slow cooker with a splash of pork drippings to retain moisture.

Making Ahead

If you’re planning for a Hawaiian luau or family gathering, kalua pork can be made beforehand. Cook the pork a day in advance, shred it, and store it in an airtight container in the fridge. Reheat slowly in a dutch oven or slow cooker on low heat with a small amount of cooking liquid to keep it tender.

Kalua Pork – Hawaiian Luau Favorite

The first time I had kalua pork was at a Hawaiian plate lunch spot, and I was instantly hooked. The tender kalua pork, paired with Hawaiian mac salad and white rice, was the perfect combination of savory, smoky, and slightly salty flavors. Since digging an underground pit in my backyard wasn’t an option, I had to find an easy way to recreate this famous luau-style pork at home. After testing different cooking methods, I found that a slow cooker kalua pork recipe with Hawaiian sea salt and hickory liquid smoke gave the next best thing to the real thing.

This slow cooking method brings the essence of Hawaiian food to your kitchen, delivering the deep smoky flavor of traditional kalua pig without an underground oven. Whether you’re cooking for a Hawaiian luau, meal prepping for the week, or serving at a family gathering, this recipe ensures a flavorful, fall-apart tender pork every time. Pair it with coconut rice, Hawaiian mac salad, coconut shrimp, or even use it in creative recipes like kalua pork pizza for a fun twist. Once you try this authentic kalua pork, you’ll see why it’s one of Hawaii’s most beloved dishes!